Tagliatelle with Vegetables and Cream Sauce
- 300 grams Broccoli
- 2 Bell pepper (red)
- 200 grams Asparagus (white)
- 200 grams Asparagus (green)
- 200 grams Chanterelle (small)
- 2 tablespoons olive oil
- peppers (freshly ground)
- 200 milliliters Vegetable broth
- 200 grams Whipped cream
- 250 grams Tagliatelle (tagliatelle)
- 2 tablespoons parsley (chopped)
- 1 tablespoon lemon juice
- ½ teaspoon Mustard
Rinse and pat dry the broccoli, then cut into small florets. Remove any thick stems. Rinse and pat dry the bell peppers. Cut peppers in half and remove the seeds and ribs. Cut into bite-size pieces.
Rinse the asparagus and cut off the ends. Peel the white asparagus and then cut into 1 cm (approximately 1/4 inch) thick diagonal slices.
Clean the chanterelle mushrooms with a clean, damp kitchen towel.
Heat olive oil in a large skillet. Saute the broccoli, bell peppers and asparagus. Season with salt and pepper. Add vegetable broth and cream, cover and cook about 5 minutes. Add the mushrooms and cook for another 5 minutes, adding more broth if necessary.
Cook the pasta in boiling salted water until al dente.
Drain the noodles, and mix with the vegetables and parsley. Season with lemon juice, mustard, salt and pepper. Serve immediately.